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Full text of "Dairy farmers, it's your patriotic duty to stop milk waste, now! help by keeping your milk from spoiling : don't let what you produce be wasted! demonstrate thrift on your farm"

Historic, archived document 



Do not assume content reflects current 
scientific knowledge, policies, or practices. 



Historic, archived document 



Do not assume content reflects current 
scientific knowledge, policies, or practices. 




Dairy Farmers 









STOP 






The Nation and Its Armies 

Have use for every ounce of food that can be 
raised. Every ounce of food saved adds to the 
nation's strength and endurance 



You Will Aid Your Country 

By making greater efforts to see that none of your 
milk spoils — that all you produce gets to soldier 
or citizen in the best possible condition 



HELP BY KEEPING YOUR MILK FROM SPOILING 

Milk is of great importance in the list of foods. Increased effort to prevent its 
loss by waste or spoilage will result in more and better food for emergencies 




STEAM STERILIZER FOR DAIRY UTENSILS 



Sterilize All Milk Utensils on the Farm 

YOUR MILK will keep better and make better products if you 
will sterilize all pails, strainers, and separator parts. 
Use live steam for five minutes to sterilize. 
If you can not get live steam, boil all utensils for at least 
five minutes. 

The simple steam sterilizer for dairy utensils shown in the 
picture is within the reach of every producer. Your local tin- 
smith can make it. 

With utensils sterilized by this device your milk will reach 
market and consumer in better condition. 

This simple sterilizer removes foul odors and leaves the utensils 
sterilized and dry. The bacterial count is thus reduced, souring 
delayed, the flavor of the milk improved, and the life of the 
utensil prolonged. 

Write to-day for Farmers' Bulletin 748, "A Simple Steam 
Sterilizer for Farm Dairy Utensils. ' ' The Department of Agri- 
culture, Washington, D. C, will send it free. 




MILK COOLER AND STORAGE TANK 



Cool Milk and Cream and Keep Them Cool 

1\ /TILK should be cooled as soon as drawn and kept below 50° F. 
■Li-*- To do this, cool water and ice are necessary. The higher 
quality of your product will offset cost of cooling. 

Run the milk over a cooler, or put the filled milk cans into 
a well-insulated tank of running water until the temperature of 
the milk approaches that of the water. 

Then stop the flow of water and add ice to the cooling tank 
to reduce and hold the temperature of the milk below 50° F. 
Stir the milk frequently to hasten cooling. Leave the cans in the 
tank until you are ready to start for the station. Always have 
ice in the water while milk is being stored in the tank. 

As the cans are taken from the tank, jacket or cover them 
to prevent rise in temperature. Don't expose cans to the sun any 
more than is absolutely necessary. See that your station provides 
a covered platform. Don't deliver milk any longer than neces- 
sary before train time. 



Don't Let What You Produce Be Wasted! 

DEMONSTRATE THRIFT ON YOUR FARM 

U. S. DEPARTMENT OF AGRICULTURE 



PLEASE POST CONSPICUOUSLY FOR YOUR PATRONS 



!— 3732